Green Mexican Rice (Coriander/Cilantro Rice - Arroz Verde)
This is a really great authentic recipe for Mexican Green Rice which I have adapted slightly. It calls for fresh spinach but can also be made using frozen spinach. I served this with the Fiery Fall Apart Mexican Beef Ribs. Adapted from a recipe by Fine Cooking.
Servings: 6- 8
Author: Nagi | RecipeTin Eats
1/2cup (packed) coriander/cilantro (mainly leaves, some stalk)
1cuptightly packed fresh spinach leaves OR 1/3 cup thawed frozen spinach, squeezed of excess water
1 1/4cupschicken or vegetable broth
2garlic cloves, minced
1/4cupfinely chopped onion
1 1/2cupslong grain rice, uncooked (Note 1)
Place coriander/cilantro, spinach and broth in a food processor and whizz until pureed.
Heat olive oil in a large saucepan over medium high heat. Add garlic and sauté for 30 seconds.
Add rice and stir until the grains become translucent and are coated in oil. Add corn, contents of the food processor and remaining ingredients. Stir until combined.
Cover the pot. When it starts to simmer, turn the heat down to low and cook for 20 minutes, until all the liquid has been absorbed.
Remove from the stove and let stand for at least 10 minutes before serving.
1. Brown, basmati and jasmine rice are the best substitutes, followed by medium grain rice. Short grain is too sticky for the dish but will be ok. It is not suited to risotto rice.2. Make it vegan/vegetarian simply by substituting the broth with vegetable broth.3. Nutrition for the Mexican Green Rice assuming 8 servings. The corn accounts for 30 calories.